Steak-and-Chorizo Empanadas

• 4 ounces dry Spanish chorizo, cut into 1/2-inch dice
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced Italian frying pepper
• 1/4 cup finely diced onion
• 1 small garlic clove, minced
• 1/2 pound skirt steak, cut into 1/2-inch dice
• Kosher salt and freshly ground pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons finely chopped cilantro
• Ten 5-inch empanada wrappers, such as Goya, thawed if frozen
• Vegetable oil, for frying
• 1 cup sour cream mixed with 1 tablespoon fresh lemon juice and 1/4 cup minced cilantro, for serving

1. In a large skillet, cook the chorizo over moderate heat until the fat has rendered, about 4 minutes.
2. Using a slotted spoon, transfer the chorizo to a bowl.
3. Drain off all but 1 tablespoon of the fat.
4. Add the peppers, onion and garlic and cook until tender, about 5 minutes.
5. Add the steak and chorizo and cook until the steak is no longer pink, about 3 minutes.
6. Season with salt and pepper and transfer to a bowl to cool.
7. Stir in the cheese and cilantro.
8. Arrange the empanada wrappers on a work surface.
9. Spoon the filling onto the bottom half of each round and fold the top over.
10. Crimp the edges with a fork to seal the empanadas.
11. In a large, deep skillet, heat 1/2 inch of oil to 350.
12. Fry the empanadas in batches, turning once, until golden all over, about 3 minutes per batch.
13. Transfer to paper towels to drain.
14. Serve the empanadas with the cilantrosour cream dipping sauce.

spanish chorizo, red bell pepper, italian frying pepper, onion, garlic, skirt, kosher salt, shredded monterey jack cheese, cilantro, vegetable oil, sour cream

Taken from www.foodandwine.com/recipes/steak-and-chorizo-empanadas-cocktails-2010 (may not work)